This quick and easy recipe has all the flavors of spring. Fresh asparagus spears are blanched and tossed with a blend of tangy sumac, tangy black pepper, and buttery extra virgin olive oil. A refreshing gremolata of sharp dried cherries, crunchy almonds, parsley and mint, sprinkled with lemon zest for a citrusy note, makes this dish a simple and elegant addition to any spring table.
For the ideal crunchy-tender snaps, look for medium-thick asparagus stalks, about the diameter of a #2 pencil.
FAQ
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What is gremolata?Gremolata (also spelled gremolada) is a condiment made with parsley, lemon zest, and garlic. Some recipes call for anchovies to enhance the flavor. All ingredients are chopped very finely and spread on the final plate at the end of cooking, which adds enough heat to the aroma to release the aroma without losing its freshness.
Gremolata is probably best known as the favorite seasoning for osso buco, a hearty Milanese dish of veal shank braised in a tomato-based sauce. This version retains the grassy, crisp parsley and palate-cleansing lemon zest, but adds crisp mint, crunchy almonds, and tart cherries for added freshness and texture. I did.
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What is asparagus?Asparagus is a succulent sprout that has been cultivated since Roman times. Native to Europe, North Africa, and Asia, asparagus made its way to the Americas between the 17th and 18th centuries. However, asparagus became more widely available in his 1860s. Currently, there are approximately 300 types of asparagus, including purple asparagus, pencil asparagus, and wild asparagus, but only a few are harvested for human consumption. White asparagus takes on its unique color when grown without sunlight, which inhibits the development of chlorophyll.
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What is blanching?Blanching, a technique in which vegetables are cooked in boiling water and then shocked in an ice bath, not only maintains the bright green color of the asparagus in this recipe, but also cooks them to the perfect crisp-tender texture. We also guarantee.
Notes from the Food & Wine Test Kitchen
The “green” flavor of fresh asparagus serves as a fresh background for the gremolata, which has sweet, tart, and smoky flavors. “Ideally, get medium-sized asparagus,” says recipe developer Ann Taylor Pittman. “Darker is fine, but you may need to blanch it for more than three minutes. Avoid very thin asparagus, as they are not ideal for this dish.”
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Asparagus can be blanched up to 1 day in advance and stored in an airtight container in the refrigerator.
